Modern Baked Eggplant Parmesan

About this recipe

Elevate your Italian-inspired dinner with this modern twist on Eggplant Parmesan. Featuring crispy baked eggplant slices layered with rich marinara and two types of cheese, this dish is a feast of flavors and textures. Perfect for family dinners or a cozy night in.

Ingredients

• 2 large eggplants
• 2 cups marinara sauce
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup olive oil
• 1 cup panko breadcrumbs
• 2 eggs

Directions

1. 1

   Preheat the oven to 400°F (205°C). Line two baking sheets with parchment paper.

2. 2

   Slice the eggplants into 1/4-inch rounds. Lay them on paper towels, sprinkle liberally with salt, and let sit for 30 minutes. Pat dry.

3. 3

   In a shallow bowl, whisk the eggs. In another bowl, mix panko breadcrumbs with half the Parmesan cheese.

4. 4

   Dip each eggplant slice into the egg mixture, then coat thoroughly with the panko mixture. Arrange on the baking sheets.

5. 5

   Bake the eggplant slices for 18 minutes until tender and golden, flipping halfway through.

6. 6

   In a baking dish, spread 1/2 cup marinara sauce, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with remaining ingredients and sprinkle top with remaining Parmesan.

7. 7

   Bake for 20 minutes until cheese is melted and bubbly. Broil for 2-3 minutes to brown the top.

8. 8

   Let cool before garnishing with fresh basil and parsley. Serve warm.